Zucchini Noodles and Pesto

I love pesto and I love zucchini noodles! They are my all time favorite foods. Besides lentils. Lentils are my all time fave!

One ingredient that doesn’t make the list is Nutritional Yeast. Gosh! I am not a fan. Eating it in dishes is fine but cooking with it is a constant struggle. The problem is that I bought a whole bag of it and now I have to use it. At byChloe, they add nutritional yeast to their pesto and that gave me the wonderful idea to create this dish!

I topped it with radishes to give it a bit of a crunch but feel free to top it with any veggie you may choose.

My handheld spiralizer left me with this bit of zucchini that I will save for a soup or chips.


  • 2 handfuls of Basil
  • 1 Garlic Clove
  • 1 tsp. Nutritional Yeast
  • 1 tbsp. Raw Pine Nuts
  • Sea Salt to taste
  • 2 Zucchinis
  • 1 tbsp. Coconut Oil


  1. Thoroughly wash the zucchini and basil.
  2. Spiralize your zucchini and let it rest for a minute.
  3. In a nonstick pan, over medium heat, place a tbsp of coconut oil and a dash of sea salt. Place your spiralized zucchini and cover for 5 minutes. Remove from heat and set aside.
  4. Place the basil, garlic, nutritional yeast, pine nuts and sea salt in a blender and blend until smooth.
  5. Mix the spiralized zucchini with your pesto saw and serve. Enjoy!




Homemade Almond Milk

There is something about making your own almond milk that is so fulfilling! Knowing every ingredient that’s going into your food is comforting, or is that just me? I have made a couple variations of this milk but I made this one to be neutral enough to use in a sweet or savory dish. I’m dreaming of overnight oats so that’s probably going to be my first use of this delicious drink!

Homemade Unsweetened Almond Milk
  • 1 snack pack of Raw Almonds (mine are from TJ’s)
  • 32 Oz of Water
  • Sweetener Optional (I didn’t use any because I want to also use this for a pasta dish)


  1. Soak raw almonds overnight
  2. Peel the soaked almonds, the peel should slide right off.
  3. Blend the almonds with water until all of the almonds have disintegrated.
  4. If you have a nut bag, you can run it through there. If you don’t, you can take a Bounty paper towel and put it over your sifter and get all of the liquid out that way.
  5. Serve or store in a glass container in the refrigerator but make sure to enjoy it within 3-4 days.

Let me know if you make it and what add-one you include 💛


Gen Ceci

Cashew Latte

Hello, Tuesday! Didn’t expect you to be so warm! For some reason, I’m experiencing a delayed case of the Mondays! Lame! With the temps reaching the high 90s, I needed something cold and so I whipped this guy up! A latte made with cashews, organic brown sugar, and some good old Colombian coffee.

When I tell you that this was an easy drink, I am not exaggerating. I had all the ingredients in my fridge and I essentially saved myself at least $5.

Try it and let me know what you think 💛

    2 tbsp. raw cashews
    1 tsp. organic brown sugar
    1 tsp. Colombian coffee diluted in 3/4 c. of hot water
    2 ice cubes

1. Soak cashews in hot coffee for about 5 minutes.

2. Blend all of the ingredients in a blended for 2-3 minutes.

3. Serve and enjoy!

Now let’s kick some Tuesday butt!